CN103584156A - Manufacture method of milk sausage - Google Patents
Manufacture method of milk sausage Download PDFInfo
- Publication number
- CN103584156A CN103584156A CN201310437005.6A CN201310437005A CN103584156A CN 103584156 A CN103584156 A CN 103584156A CN 201310437005 A CN201310437005 A CN 201310437005A CN 103584156 A CN103584156 A CN 103584156A
- Authority
- CN
- China
- Prior art keywords
- parts
- milk
- sausage
- raw material
- tomato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000008267 milk Substances 0.000 title claims abstract description 23
- 210000004080 milk Anatomy 0.000 title claims abstract description 23
- 235000013336 milk Nutrition 0.000 title claims abstract description 23
- 235000013580 sausages Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 3
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 244000046738 asparagus lettuce Species 0.000 claims abstract description 7
- 235000006705 asparagus lettuce Nutrition 0.000 claims abstract description 7
- 235000020997 lean meat Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000014438 salad dressings Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 241000361919 Metaphire sieboldi Species 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000004040 coloring Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000002764 Apium graveolens Nutrition 0.000 abstract 1
- 244000192528 Chrysanthemum parthenium Species 0.000 abstract 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 abstract 1
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 abstract 1
- 241000243684 Lumbricus Species 0.000 abstract 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000001387 apium graveolens Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000000470 constituent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a manufacture method of milk sausage. The milk sausage is manufactured through the following raw materials in parts by weight: 60 to 70 parts of lean meat, 15 to 20 parts of milk, 2 to 3 parts of monascus red powder, 3 to 5 parts of salad dressing, 2 to 3 parts of lumbricus, 3 to 5 parts of peach kernel, 2 to 3 parts of motherwort fruit, 1 to 2 parts of apple core, 3 to 5 parts of tomato, 3 to 5 parts of apium graveolens, 3 to 5 parts of asparagus lettuce, 2 to 4 parts of white gourd, 2 to 4 parts of cucumber, and moderate table salt. According to the manufacture method of the milk sausage, the milk content is added to the sausage, so that the sausage gains the protein nutritional ingredient, besides remains the original meat elements. The milk sausage has the effect of strengthening the body, tastes light, and is rational in a formula and beneficial for human health after long-term use.
Description
Technical field
The preparation method that the present invention relates to a kind of milk sausage, belongs to food processing technology field.
Background technology
Sausage is the common food on south China dining table, because it gives off a strong fragrance, and delicious flavour and very popular.But, along with improving constantly of people's living standard, requirement to the quality of sausage and taste is also more and more higher, in traditional sausage processing method, mostly also has certain food additive component, too much food additives are not beneficial to health, and single taste is difficult to meet people's needs.
Summary of the invention
The invention provides a kind of preparation method of milk sausage.
The present invention is achieved by the following technical solutions:
A preparation method for milk sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: lean meat 60-70, milk 15-20, Hongqu powder (red colouring agent) 2-3, salad dressing 3-5, earthworm 2-3, peach kernel 3-5, Semen Leonuri 2-3, apple core 1-2, tomato 3-5, celery 3-5, asparagus lettuce 3-5, wax gourd 2-4, cucumber 2-4, salt are appropriate;
(2) earthworm, peach kernel, Semen Leonuri, apple core are added to suitable quantity of water and extract, obtain extract; After tomato, celery, asparagus lettuce, wax gourd, cucumber clean up, with juice extractor, rub, obtain vegetables and fruits sauce;
(3) lean meat is cleaned after draining and be cut into small pieces, then with meat grinder, rub, then milk is added in resulting muddy flesh, soak 2-3 hour;
(4) after the above-mentioned raw material that makes is mixed, add the surplus stocks such as appropriate salt, Hongqu powder (red colouring agent), salad dressing, high-speed stirred, is thick-pasty to raw material, after stopping stirring, carry out filling, then through cooking, sterilizing, sealing, obtain.
Advantage of the present invention is:
The invention provides a kind of preparation method of milk sausage, in sausage, merged milk constituents, make product of the present invention when keeping original meat element, increased proteinaceous nutrient composition, had and strengthen the effect of being healthy and strong, mouthfeel is light, formula rationally, often edible useful to health.
The specific embodiment
Embodiment 1
A preparation method for milk sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: lean meat 60, milk 20, Hongqu powder (red colouring agent) 3, salad dressing 5, earthworm 2, peach kernel 3, Semen Leonuri 3, apple core 1, tomato 5, celery 5, asparagus lettuce 5, wax gourd 3, cucumber 3, salt are appropriate;
(2) earthworm, peach kernel, Semen Leonuri, apple core are added to suitable quantity of water and extract, obtain extract; After tomato, celery, asparagus lettuce, wax gourd, cucumber clean up, with juice extractor, rub, obtain vegetables and fruits sauce;
(3) lean meat is cleaned after draining and be cut into small pieces, then with meat grinder, rub, then milk is added in resulting muddy flesh, soak 3 hours;
(4) after the above-mentioned raw material that makes is mixed, add the surplus stocks such as appropriate salt, Hongqu powder (red colouring agent), salad dressing, high-speed stirred, is thick-pasty to raw material, after stopping stirring, carry out filling, then through cooking, sterilizing, sealing, obtain.
The invention provides a kind of preparation method of milk sausage, in sausage, merged milk constituents, make product of the present invention when keeping original meat element, increased proteinaceous nutrient composition, had and strengthen the effect of being healthy and strong, mouthfeel is light, formula rationally, often edible useful to health.
Claims (1)
1. a preparation method for milk sausage, is characterized in that comprising the following steps:
(1) take the raw material of following mass parts: lean meat 60-70, milk 15-20, Hongqu powder (red colouring agent) 2-3, salad dressing 3-5, earthworm 2-3, peach kernel 3-5, Semen Leonuri 2-3, apple core 1-2, tomato 3-5, celery 3-5, asparagus lettuce 3-5, wax gourd 2-4, cucumber 2-4, salt are appropriate;
(2) earthworm, peach kernel, Semen Leonuri, apple core are added to suitable quantity of water and extract, obtain extract; After tomato, celery, asparagus lettuce, wax gourd, cucumber clean up, with juice extractor, rub, obtain vegetables and fruits sauce;
(3) lean meat is cleaned after draining and be cut into small pieces, then with meat grinder, rub, then milk is added in resulting muddy flesh, soak 2-3 hour;
(4) after the above-mentioned raw material that makes is mixed, add the surplus stocks such as appropriate salt, Hongqu powder (red colouring agent), salad dressing, high-speed stirred, is thick-pasty to raw material, after stopping stirring, carry out filling, then through cooking, sterilizing, sealing, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310437005.6A CN103584156A (en) | 2013-09-24 | 2013-09-24 | Manufacture method of milk sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310437005.6A CN103584156A (en) | 2013-09-24 | 2013-09-24 | Manufacture method of milk sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584156A true CN103584156A (en) | 2014-02-19 |
Family
ID=50074639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310437005.6A Pending CN103584156A (en) | 2013-09-24 | 2013-09-24 | Manufacture method of milk sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584156A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799323A (en) * | 2015-04-08 | 2015-07-29 | 广西大学 | Tomato meat balls and preparation method thereof |
-
2013
- 2013-09-24 CN CN201310437005.6A patent/CN103584156A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799323A (en) * | 2015-04-08 | 2015-07-29 | 广西大学 | Tomato meat balls and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |